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How to Make Lime Water
From Miss Parloa's kitchen companion, 1887
Serves 5
A tablespoonful may be added to a glass of milk for patients with an acid stomach.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
447Calories
10 gProtein
100 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein9.6 g
Carbohydrates100 g
Fiber8.8 g
Sugars2.1 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1291 mg
Potassium246 mg
Calcium393 mg
Iron39 mg
Magnesium40 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.7 mg
Folate161 mcg
Choline19 mg
Caffeine0 mg
Water541 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 471. The excerpt below is the record exactly as published.
How to Make Lime Water. Put about a pound of unslacked lime in a large bowl ; pour over this three quarts of boiling water
Cook this with the app: pantry check, scaling, and the assistant.